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Samboosik

LEBANON

Crispy Cheese Dumplings

SUBMITTED BY

Amira

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These delicious bites are a non-negotiable when it comes to Amira’s family Iftar table!

Lebanese cuisine is renowned for its bold flavors, aromatic spices, and rich cultural history. One of the most beloved appetizers in Lebanese cuisine is Samboosik, a crispy, golden pastry filled with a variety of delicious ingredients. Often enjoyed as part of a mezze spread, Samboosik is a staple at festive gatherings, Ramadan iftars, and family meals. But where did this delightful dish originate, and how did it become such an integral part of Lebanese food culture?

Origins of Samboosik

The roots of Samboosik can be traced back to Central Asia and the Middle East, where similar stuffed pastries were widely consumed. Historically, it is believed that Samboosik evolved from the Samosa, a well-known dish with Persian and Indian influences. The concept of a stuffed pastry, fried or baked to perfection, spread across trade routes, reaching the Levant, including Lebanon.

During the Abbasid Caliphate (750–1258 AD), historical records mention Sambusaj, a dish resembling today’s Samboosik. Arabic cookbooks from that period describe pastry dough filled with meat, nuts, and spices, deep-fried or baked until crisp. The dish gained popularity across the Arab world, adapting to local ingredients and culinary traditions.

Samboosik in Lebanese Cuisine

As the dish made its way into Lebanon, it evolved to reflect local flavors and preferences. Unlike the spicier Indian Samosa, Lebanese Samboosik features more delicate seasoning, using ingredients such as:

  • Ground beef or lamb – often spiced with cinnamon, allspice, and nutmeg.
  • Pine nuts – for added crunch and richness.
  • Cheese – a popular variation filled with Akkawi or feta cheese.
  • Flaky dough – made from flour, butter, and water, yielding a light, crispy texture.

Samboosik is either deep-fried for a golden crunch or baked for a lighter texture, depending on preference. It is typically served alongside yogurt-based dips or tahini sauce, making it a flavorful and satisfying treat.

A Festive Favorite

Samboosik is a must-have at Lebanese celebrations, especially during Ramadan, weddings, and holidays. In Ramadan, it is commonly served as a starter to break the fast, offering a balance of protein and carbohydrates to replenish energy. During festive occasions, families gather to prepare large batches of Samboosik, often freezing them for later use.

Global Influence

Today, Samboosik is enjoyed far beyond Lebanon, thanks to the global spread of Lebanese cuisine. Lebanese restaurants worldwide feature Samboosik on their menus, introducing international diners to its delicious flavors. Additionally, variations of Samboosik can be found across the Middle East, North Africa, and even in Mediterranean fusion cuisine.

The history of Lebanese Samboosik is a testament to the rich culinary heritage of Lebanon and its connection to centuries-old food traditions. From its Persian origins to its role in Lebanese celebrations, Samboosik continues to be a beloved dish that brings people together. Whether stuffed with spiced meat or creamy cheese, this crispy delight remains a symbol of hospitality, tradition, and authentic Lebanese flavor.

Samboosik

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Ingredients
  

  • 1 cup mozzarella cheese shredded
  • 1 cup feta cheese crumbled
  • 1 Tbsp fresh parsley chopped
  • 1 Tbsp dried oregano
  • 1 tsp dried mint
  • ½ tsp chili flakes optional
  • samboosik dough or empanada dough, defrosted
  • oil for frying

Instructions
 

  • In a large bowl, combine the crumbled feta, shredded mozzarella, parsley, oregano, and mint. Taste and season with salt and pepper. Set aside.
  • Place 1-2 tablespoons of cheese filling in the center of your dough circles. Keep the rest of the dough under a damp towel to avoid drying out.
  • Carefully, bring together both the edges and join. Gently press the edges to seal. You can use a pleating method as well if desired.
  • Bring a pot of cooking oil up to temperature (350°F). Once the oil is ready, carefully deep fry the sambousek until golden brown, about 4-6 minutes. Don’t overcrowd the pot and work in batches. Transfer the fried pastries to a plate lined with a paper towel to drain excess oil.
  • Serve while still slightly warm!
Course: Snack
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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